Baked Macaroni and Cheese

16 oz Elbow Macaroni Noodles
1/4 Stick Unsalted Butter
2 Tbsp Soft as Silk or Wondra flour
1 Quart Half and Half
16 oz Kraft Extra Sharp Cheddar
8oz Kraft Medium Cheddar 1/2 Tsp Garlic Powder
3-4  Taps Nutmeg
Sprinkle sparingly to taste Slap Ya Mamma Cajun Seasoning
1/8 Tsp Black Pepper
2 Eggs

You can use whatever combination of cheese you like, however, the particular combination above is spot on for my tastes. The medium and xtr sharp have different notes and texture so use both and use the Kraft.

Boil Noodles in salted water, remove when very al dente (I cannot stress this enough). Immediately drain noodles and rinse in cold water tossing until they are completely cool to the touch and the cooking process has stopped., set aside to drain.

In a large saucepan over medium heat, melt butter, add flour and cook using a whisk for a few minutes. leave the roux blonde, do not allow it to darken. Slowly pour in half and half while whisking, add garlic powder, nutmeg, and black pepper. Do not add the Slap Ya Mamma Cajun seasoning yet. When the mixture is heated, steaming and thickened add grated cheese a large handful at a time up to 1/3 of the cheese. and continue whisking until cheese is melted and sauce is smooth. Allow cooling for about 10 minutes. Add a little of the Slap Ya Mamma at a time in sprinkles, tasting careful not to oversalt. In a bowl crack and whip eggs, add a ladle full of cooled cheese sauce to the eggs whisking to temper. Add tempered eggs into the sauce and whisk to incorporate.

Place noodles in a nonstick or buttered casserole dish, add cheese sauce and stir together till well incorporated. Add 1/3 of cheese and stir to sink and distribute in casserole. Top the casserole with remaining cheese add a light sprinkle of garlic powder, slap ya mamma and black pepper. Bake at 350 for 30 minutes. Turn on the broiler to crisp the top of the casserole until golden brown and bubbling. Watch it the whole time. It can burn fast.

When adding the Cajun Slap Ya Mamma, be aware it has a salt content and so does your cheese, add only a little at a time until you hit that sweet spot.

Greens simple and good

2 bunches collard
2 bunches mustard
1 smoked pork chop
1 onion slivered
2 Thai chiles minced
2 dried Chinese chilis crumbled
1 tbsp onion powder
1tbsp garlic powder
1/2  Tsp seasoning salt
*Philippines cane vinegar
a tablespoon or so white sugar
better than bullion ham broth prepared (1 tablespoon per 16oz water)
a little cooking oil


In a clean sink filled with cold fresh water submerge greens, add a bit of white vinegar to the water and soak. Scrub greens together gently, drain water and refill, soak again. Rinse greens well. Fold each leaf in half and remove stems, stack, roll and cut greens cross wise, then length wise. Chop some of the mustard green stems

In a large pot, heat oil on medium, add chop and saute, add onion and dried Chinese peppers, continue sauteeing, add greens, stems and cook down a little. Add prepared ham broth, onion powder, garlic powder, seasoning salt, vinegar, and sugar. Bring to a gentle boil, lower the heat and simmer for two hours.

*About the Philippines Cane Vinegar: it is a mild vinegar and nowhere near as sour as white or American vinegar. If you cannot find it adjust your recipe accordingly.

* Both the ham paste and seasoning salt are salty so combine as directed.

Chicken and Dumpling's

Chicken and Broth

One Whole Chicken or 1 package of skinned chicken thighs.
Hot Water enough to cover the chicken by about 3 inches
½ Teaspoon Celery Seed
¾ Teaspoon Poultry Seasoning
½ Teaspoon White Pepper
1 Tablespoon Onion Powder (not onion salt)
¾ Tablespoon or 1 Whole Tablespoon Garlic Powder (not garlic salt)
1 Teaspoon Tarragon
1 Teaspoon Parsley
2-3 Bay Leafs
1/2 large onion

1 large carrot peeled and split

2 stalks celery

A couple of tablespoons of Better than Bullion Chicken Paste, Low Sodium or Regular.

Do yourself a favor and not use Bullion; the salt content is atrocious and doesn't bump up the chicken flavor factor enough.

Bring to a boil, then knock it down to a simmer. Allow to simmer for an hour and a half to 2 hours.

Place a strainer over an equal-sized pot (I do this in the sink). Pour the contents of the pot directly into a colander; the broth will catch in the pot. Allow chicken to cool and debone, reserving the chicken. Discard bones, skin, and 1/2 onion, celery, and carrot. Return broth to the stove.

Rue:
3 Tablespoons of Butter
3 Tablespoons Flour
1 Cup of pot broth and 1 Cup heavy whipping cream combined

Do not cook the rue dark... this is a lighter-colored dish.

Return the empty original pot to the stovetop and make your rue. Set your strained chicken aside and slowly pour the broth back into your cooked rue, whisking rapidly so it does not clump.

Now add in your rough sliced veggies...

4 Lg Carrots sliced
4 Lg Celery sliced
1 Medium Onion Diced
2 Cups frozen peas

Debone and skin your chicken and add the chicken meat back to the pot. 

Dumpling's
4 Cups of Flour (I use bread flour)

8 Teaspoons Baking Powder
¼ Teaspoon White Pepper
2 Eggs
4 Tablespoons melted butter
1 Cup of Whole Milk; you can use half and half for a thicker gravy.
1 Cup Stock from the Pot
1 ½ Teaspoon of Tarragon or Parsley (I sometimes use half of each)

I do not sift the bread flour... I use a whisk on it after dropping it in the bowl... the same effect.

Place Flour and Baking Powder in a large mixing bowl, whisk together well.
Using a 3 Cup measuring cup, add:

1 cup hot broth
1 cup cold whole milk (in that order so your eggs do not cook)
2 eggs (whisk together)
3 tablespoons melted butter (separately)

Pour all wet ingredients into the dry mixture and stir to incorporate, do not overmix.
Set aside and allow to stand for about 5 Minutes to give the baking powder time to activate.

Using an ice cream scoop treated with cooking spray, drop equal-sized dumpling's into your gently simmering pot...do not crowd the dumplings; they have to expand and have a little wiggle room to cook up fluffy and light. Also, do not boil your dumplings; you want that broth at a gentle simmer. Place the lid on and cook for 7 ½ minutes... open the pot and gently flip the dumplings; replace the lid and cook for another 7 ½ minutes. Stick a knife in one dumpling to see if it is fluffy and cooked. Repeat and make a second batch.

While the first batch of dumplings is simmering, microwave the peas in a bowl with a lid for a few minutes until heated. And peas to pot after you remove your last batch of dumplings and stir to incorporate.

A couple of tips and notes:
You can cut the dumpling recipe in half if you like; however, I find they all get eaten.

I use two large spoons to flip the dumplings; you don't want to break them... and again, only crowd a few in the pot at one time; they will not cook properly.

I use white pepper as it has a different taste and look.

A Rotisserie Chicken already has seasoning salt, so avoid adding salt to the dumplings. You can use a plain chicken instead of Rotisserie; however, the cooking process of a Rotisserie tenderizes the chicken rather than toughening it.

That goes for the broth as well; better than Bullion Chicken Paste is the best product out there. It comes in regular and low-salt versions... however, it contains salt, so you don't want to salt that broth... I omit it from the recipe on purpose. You can always add salt and pepper to your serving bowl, but as the saying goes, you cannot remove it.

I know the recipe SOUNDS complicated, and yes, it has lots of steps... but once you get it down, it is like riding a bike.